• 4servings
  • 155minutes

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Nutrition Info . . .

MineralsCalcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup soy sauce

  2. 3 tablespoons pure maple syrup

  3. 3 tablespoons Asian sesame oil

  4. 8-ounce wild salmon steaks, cut 1 inch thick

  5. One 2-inch piece of fresh ginger-peeled, thinly sliced and smashed

  6. 2 garlic cloves, smashed

  7. 2 scallions, thinly sliced

Instructions Jump to Ingredients ↑

  1. In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon a few times.

  2. Light a charcoal grill. Remove the salmon from the marinade. Pour the marinade into a small saucepan and boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.

  3. Oil the grate and grill the salmon over moderately high heat for 6 minutes, rotating the steaks slightly after 2 minutes to make crosshatches, if desired. Turn the steaks and grill for 6 minutes longer. Transfer to plates and spoon the glaze on top. Sprinkle with the scallions and serve.


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